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smoky (GB)
affumicato (I)
d' un goût fumé (F)

rauchig Description for an empyreumatic (caused by charring) odour and taste of a wine in the context of a wine-tasting.

Flavours that sometimes appear quite similar or sometimes occur together are described as roasted, caramelised and (in this case as a negative increase of smoky) burnt.

Frequent causes are heavily toasted barrique barrels and thus an intensive toast aroma. A smoky tone can also indicate a wine defect such as horse sweat.

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